<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24 Hour Vegetable Salad</title>
      <categories>
        <cat>Salad</cat></categories>
      <yield>8</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>4</qty>
          <unit>cups</unit></amt>
        <item>Iceberg lettuce</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Mushrooms; sliced</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Peas</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Carrots; sliced</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit/></amt>
        <item>Egg whites; hard cooked and sliced</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit>slices</unit></amt>
        <item>Low-fat bacon; cooked and crumbled</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Fat-free Cheddar cheese; grated</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>cups</unit></amt>
        <item>Fat-free mayonnaise</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Lemon juice</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Fat-free Cheddar cheese; grated</item></ing></ingredients>
    <directions>
      <step>  Date: Tue, 2 Apr 1996 10:52:53 -0600
  
  From: matejka@bga.com (Anita A. Matejka)
  
  Recipe By: Better Homes And Gardens New Cook Book
  Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer
  mushrooms on top. Then layer peas and carrots. Arrange egg white slices and
  bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a
  mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread
  mixture over top of salad sealing to edge of bowl. Sprinkle with remaining
  cheese. Cover and chill for 24 hours. Before serving, toss to coat the
  vegetables.
  
  Per serving: 79 Calories; 2g Fat (25% calories from fat); 5g Protein; 9g
  Carbohydrate; 8mg Cholesterol; 376mg Sodium
  
  MC-RECIPE@MASTERCOOK.COM
  
  MASTERCOOK RECIPES LIST SERVER
  
  From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
  http://www.erols.com/hosey.
 
</step></directions></recipe></recipeml>
